Lamb shanks in red wine and rosemary sauce

    I asked my friends and family for suggestions on recipes to post, this was the recipe that everyone requested. The recipe that turned my lamb loathing friends into lambnivores This recipe is a family favourite. It is a comfort food for a cold day, not really a summer dish due to the long cooking time but it tastes sooo good. I guarantee (not really) that your guests will love this, so will you.Your friends and family will want you to cook this often, forgoing restaurants for your excellent cooking skills. OK, that may not be what you want...you may want to mess it up then.

     While it takes a fair amount of time to cook, the end results are worth the wait and your kitchen will smell amazing. The braised meat literally falls off the bone. It is a fairly easy dish to make but you don't need to tell anyone that.

      Served over polenta or garlic mashed potatoes with a side salad or roasted beets, Pairs well with red wine such as a Cabernet Sauvignon  or a Malbec, I should really stop writing these posts when I am hungry. Just a small note-these babies are large, a lamb shank can serve 2.

Ingredients;

• 4-6 lamb shanks
• 2-3 tablespoons olive oil
• 2 onions chopped coarsely
• 2 large carrots cut into small bite size pieces 
• 10  cloves of garlic minced or chopped finely
• 750 ml bottle of dry red wine
• 28 ounce/760 ml can of diced tomatoes- don't drain it
• 3 tablespoons tomato paste
• 500 ml chicken broth
• 500 ml beef broth
• 5-6 tablespoons fresh rosemary
• 1 tablespoon fresh thyme
• grated lemon peel of 1 lemon

Prep;

1. Salt and pepper lamb shanks.
2. Heat olive oil over medium heat, working 2-3 shanks at a time, brown these on all sides. then remove from heat and put aside in a large heat proof bowl.To the oil add the onions and carrots, saute over medium heat until golden brown.
3. Deglaze pot with  red wine, gradually adding the entire bottle. Add both broths, tomatoes and tomato paste. Add spices. submerge lamb shanks. Add lemon peel..
4. Bring to a boil, lower heat to medium low and cover and cook for 2 hours or until meat is tender.Stirring occasionally .
5. Uncover the pot, cook for 30 minutes longer- meat should be very tender now.
6. Remove lamb shanks,lightly cover with tinfoil.
7. Boil liquids on medium high- stirring frequently for approximately 15 more minutes. Sauce should reduce and thicken slightly.
8. Remove sauce from heat.
9. Serve over garlic mashed potatoes or polenta, Pour sauce over mashed potatoes.